At the time when I still ate meat I’ve never been a fan of Bolognese sauce but now I’m a big fan of its vegan version. It’s very easy to make, tasty and you can eat it with rice, noodles, polenta etc.
- 1 red onion
- 3 cloves garlic
- 2 packages of cherry tomatoes (blended in a blender)
- large cup of red lentils
- 1 1/2 tsp of pesto arrabiata
- 2 carrots
Peel the red onion, garlic and pulse in a food processor until it’s finely chopped.
Heat the 2 Tbsp of olive oil in a pan and add red onion and garlic to it, stir it by adding a little bit of water for a 2-3 min. Add finely chopped carrots and a pinch of salt and stir it. Cook for 2 min and occasionally add water if needed.
Add blended cherry tomatoes, a large cup of red lentils, pesto arrabbiata, a pinch of salt and cup of water. Reduce heat to low and continue cooking until lentils are tender (about 20 minutes). Make sure to add water if needed.
Once lentils are cooked, taste it and add more salt if needed.
Serve it with rice, noodles or polenta.